Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Slow Braised Lamb Shanks

Slow Braised Lamb Shanks

Slow Braised Lamb Shanks

Love Lamb? Then you’ll love this melt-in-the-mouth Slow Braised Lamb Shanks recipe. Perfect with a side of creamy potato mash.

Slow Braised Lamb Shanks

Serves 2

¼ cup tomato paste

⅓ cup harissa paste

8 lamb shanks

¼ cup olive oil

1 cup onion, finely chopped

½ cup celery, finely chopped

1½ cups chicken or veal stock

¼ cup red wine

2 heads garlic, unpeeled, cut


8 sprigs thyme

600g truss cherry tomatoes

1 Preheat oven to 170°C.

2 Place tomato and harissa pastes in a bowl and mix to combine. Add lamb shanks 
and toss to coat. Refrigerate 
for 1 hour.

3 Heat half the oil in a large nonstick frying pan and brown shanks in batches for 1-2 minutes on each side, being careful not to burn harissa. Transfer to a large baking dish. In a clean pan, add remaining oil and cook onion and celery for 5-10 minutes, or until tender and golden. Add to shanks; pour over stock and wine. Add garlic and thyme, cover tightly with aluminium foil, and cook for 2 hours, turning shanks after 1 hour.

4 Remove foil, add tomatoes, and cook for another 30 minutes. Reserve 4 shanks for lunch tomorrow. Serve remaining shanks with tomatoes and garlic cloves.

5 Strip reserved shanks of meat and place in a bowl with some of the tomatoes, squeezed garlic, and pan juices, and refrigerate for lunch tomorrow.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney